Mother’s Day is really only one week away! Yep, it’ll be coming around the bend next Sunday, May 12^th. And here are a few jokes for your mother, just in case she doesn’t read this newsletter:
Question: What did the mother ghost tell the baby ghost when she ate too fast?
Answer: Stop goblin your food.
Question: What did baby corn say to mommy corn?
Answer: Where’s Popcorn?
Question: What do you get when Miss Piggy and Jackie Chan have children?
Answer: Pork Chops
 
Yes, I will keep my day job.
 
Some ideas to make your mother happy this Mother’s Day:
-          As in years past, we have again made chocolate boxes filled with our assortment of truffles. Available in small or large, milk or dark chocolate. All prices are based on weight. On average, small sizes are around $26 and large sizes are around $46.
-          We have loads of delightful gift items filled with chocolate as well as gorgeous teapots and mugs for any last minute present.
-          What about a class gift card for your Mother? Classes this year are running $120. See below for class details).
-          If your mother is gifted enough to restrain from Croissants every morning, don’t forget we make our own Granola (walnuts, pecans, honey, cinnamon, plus more!) that goes great with yogurt and fresh fruit. Packaged in a zip lock bag, it will keep in her pantry and keep giving every morning!
-          Fresh breads or Quiche for Sunday Brunch! Call ahead for whatever you may need!
 

GRADUATION and TEACHER APPRECIATION:
We would love to help you out in the cake or dessert department for any celebrations you may be having for your upcoming graduates! As well as accommodate any token of appreciation you may have for their teachers…they may need it!

SUMMER HOURS:
This summer we will be trying something new in limiting our business hours. For the month of July and August, we will be open from 8 AM – 4 PM, Tuesday – Saturday. Also, we will close up shop for our annual Frenchie getaway the last week of August from Sunday, 8/25 and re-opening, Tuesday, September, 9/3. This is obviously quite a ways down the pike, but we want to let everyone know in advance. And don’t worry, we will be reminding you along the way as well. Thank you in advance for your understanding!
 

!!!CLASSES!!!
Please note the following:
- There will be a maximum of 6 people per class.
- We need at least 3 people to have a class. If 2 people or less sign up for a class, the class will be cancelled.
- Lunch is on us and included with any class!
- You take home everything you make!
- Please bring: notepad & pen, apron, hand towels, patience and humor.
- Due to the high volume of last minute cancellations in years past, we are requiring a $40, non-refundable deposit on signing up for all classes. We would love for you to come by and do this in person, but are also able to do this over the phone.
- Cost is $120 per class

Beginning Chocolate Truffle Class

Learn the basics of working with chocolate! We will start off class by making a ganache (truffle center) that we will cut and dip the second half of the day. We will also go over how to temper chocolate. Then you will make paper cornets and learn how to make various cake/pastry decorations as well as a chocolate confection, mendiants! The second half of class, we will learn how to make a rolled truffle as well as how to dip truffles! Before you know it, you’ll be dipping and talking to customers with ease just like Papa!

Time: 9 AM – 1 PM

Dates offered: May 25, June 5, August 14 and September 7

Beginning Chocolate Building Class

This class will go over the basics of tempering chocolate. We will then go over how to use chocolate in a different way; to build structures. To get in the Halloween mood, we will be making chocolate coffins and chocolate spiders. We should also have enough time to go over how to make rocher as well as mendiants so you will have some items to fill up your coffins!

Time: 9 AM – 1 PM

Dates offered: October 5 and October 12

Macarons de Paris Class

Been to Paris? Been to Ladurée? Love les Macarons? We do, too. So, we’re going to have a class dedicated to them. Learn how to make a meringue, proportions of Almond Flour and Confectionary Sugar, and most importantly, how to properly bang a sheetpan after piping…yes, you have be pretty violent in making these incredibly delicate cookies. Also learn how we bake them (may be different with your personal oven) and how to make various fillings. Be prepared to be riding a sugar high for many hours following class…

Time: 9 AM – 1 PM (with lunch, provided by us, directly following the class)

Dates Offered: May 29, June 12, June 22, August 7, and September 14

“Christmas In July” Class – Bûche de Noël (Yule Log)

As you may know, during the Christmas season, we make Christmas Yule logs, otherwise known as a Bûche de Noël. In this class, we will make the genoise (cake layer) and go over what kind of fillings you can use. We will then demo how to put it together, how to decorate and then everyone will get to decorate their own small bûche to take home! Time permitting, you will learn how to temper chocolate to make chocolate decorations!

Time: 9 AM – 1 PM

Dates Offered: July 24

Croissants, Baguettes and Brioches Class

Yeah for buttery carbs! There are a lot of steps in making croissants, baguettes and brioches, so be prepared to take meticulous notes. In this class you will learn why you need to be forceful and loud in order to make a light and delicate croissant. I will demo, Papa with talk you through the steps and then the class will participate in making a group dough. We will also make some baguettes as well as brioche. Please be prepared to jump from one bread to another and then back again as the doughs need time to rest and proof, etc. At the end of class, we can all have coffee and fresh bread! Sweet!

Time: 9 AM – 1 PM

Dates offered: May 18, June 8, August 21, and September 25

Tantalizing Tarte Class

NEW CLASS! I am a sucker, it’s true. But I am especially a sucker for good tartes. Not pies. Tartes. Please come in and see, taste, smell the difference. In this class, we will be making a variety of tarte doughs: Sugardough (what we use here ), Pâte Sucré and Pâte Brisée. From there, we will move on to Frangipan, Pastry Cream, Chocolate Cream, Lemon Cream (curd), Chantilly Cream and a caramel, if time permits.

Time: 9 AM – 1 PM

Date offered: September 21

Thank you again!
Robert, Patricia and Katia
http://www.maisonrobertchocolates.com/
5256 Peachtree Rd, Suite 110, Atlanta, GA 30341
770/454-6442
Open Tuesday-Friday 8 am – 6 pm, Saturday 8 am – 5pm
Follow us on Twitter: @maisonrobert

SECRETARY’s  DAY! Wednesday, April 24^th! I have always wanted to remind everyone about this day, but I always seem to forget. But not this year! Come on by, we have some special items (both big and small) for your special people!

SUMMER HOURS:
This summer we will be trying something new in limiting our business hours. For the month of July and August, we will be open from 8 AM – 4 PM, Tuesday – Saturday. Also, we will close up shop for our annual Frenchie getaway the last week of August from Sunday, 8/25 and re-opening, Tuesday, September, 9/3. This is obviously quite a ways down the pike, but we want to let everyone know in advance. And don’t worry, we will be reminding you along the way as well. Thank you in advance for your understanding!

!!!CLASSES!!!
Please note the following:
- There will be a maximum of 6 people per class.
- We need at least 3 people to have a class. If 2 people or less sign up for a class, the class will be cancelled.
- Lunch is on us and included with any class!
- You take home everything you make!
- Please bring: notepad & pen, apron, hand towels, patience and humor.
- Due to the high volume of last minute cancellations in years past, we are requiring a $40, non-refundable deposit on signing up for all classes. We would love for you to come by and do this in person, but are also able to do this over the phone.
- Cost is $120 per class

Beginning Chocolate Truffle Class

Learn the basics of working with chocolate! We will start off class by making a ganache (truffle center) that we will cut and dip the second half of the day. We will also go over how to temper chocolate. Then you will make paper cornets and learn how to make various cake/pastry decorations as well as a chocolate confection, mendiants! The second half of class, we will learn how to make a rolled truffle as well as how to dip truffles! Before you know it, you’ll be dipping and talking to customers with ease just like Papa!

Time: 9 AM – 1 PM

Dates offered: May 25, June 5, August 14 and September 7

 Beginning Chocolate Building Class

This class will go over the basics of tempering chocolate. We will then go over how to use chocolate in a different way; to build structures. To get in the Halloween mood, we will be making chocolate coffins and chocolate spiders. We should also have enough time to go over how to make rocher as well as mendiants so you will have some items to fill up your coffins!

Time: 9 AM – 1 PM

Dates offered: October 5 and October 12

 Macarons de Paris Class

Been to Paris? Been to Ladurée? Love les Macarons? We do, too. So, we’re going to have a class dedicated to them. Learn how to make a meringue, proportions of Almond Flour and Confectionary Sugar, and most importantly, how to properly bang a sheetpan after piping…yes, you have be pretty violent in making these incredibly delicate cookies. Also learn how we bake them (may be different with your personal oven) and how to make various fillings. Be prepared to be riding a sugar high for many hours following class…

Time: 9 AM – 1 PM (with lunch, provided by us, directly following the class)

Dates Offered: May 29, June 12, June 22, August 7, and September 14

 “Christmas In July” Class – Bûche de Noël (Yule Log)

As you may know, during the Christmas season, we make Christmas Yule logs, otherwise known as a Bûche de Noël. In this class, we will make the genoise (cake layer) and go over what kind of fillings you can use. We will then demo how to put it together, how to decorate and then everyone will get to decorate their own small bûche to take home! Time permitting, you will learn how to temper chocolate to make chocolate decorations!

Time: 9 AM – 1 PM

Dates Offered: July 24

 Croissants, Baguettes and Brioches Class

Yeah for buttery carbs! There are a lot of steps in making croissants, baguettes and brioches, so be prepared to take meticulous notes. In this class you will learn why you need to be forceful and loud in order to make a light and delicate croissant. I will demo, Papa with talk you through the steps and then the class will participate in making a group dough. We will also make some baguettes as well as brioche. Please be prepared to jump from one bread to another and then back again as the doughs need time to rest and proof, etc. At the end of class, we can all have coffee and fresh bread! Sweet!

Time: 9 AM – 1 PM

Dates offered: May 18, June 8, August 21, and September 25

 Tantalizing Tarte Class

NEW CLASS! I am a sucker, it’s true. But I am especially a sucker for good tartes. Not pies. Tartes. Please come in and see, taste, smell the difference. In this class, we will be making a variety of tarte doughs: Sugardough (what we use here ), Pâte Sucré and Pâte Brisée. From there, we will move on to Frangipan, Pastry Cream, Chocolate Cream, Lemon Cream (curd), Chantilly Cream and a caramel, if time permits.

Time: 9 AM – 1 PM

Date offered: September 21

Thank you again!
Robert, Patricia and Katia
http://www.maisonrobertchocolates.com/
5256 Peachtree Rd, Suite 110, Atlanta, GA 30341
770/454-6442
Open Tuesday-Friday 8 am – 6 pm, Saturday 8 am – 5pm
Follow us on Twitter: @maisonrobert

The Easter Bunny is coming! Hippity, hoppity!

EASTER!
A little bit early this year, Easter will be hopping in on Sunday, March 31st. As for most other “Chocolate Holidays,” we have many items to choose from for your family and friends. There are so many chocolate eggs around you could make a chocolate omelet! The following are available in Milk or Dark Chocolate, Small or Large, and are filled with assorted truffles: Chocolate Birdhouses, Bird’s Nests, and Eggs. We also have “Chocolate Piñatas” that are hollow, filled with Jelly Beans, chocolate treats and are available in different shapes…you have to break it open to get the prizes! There are also many other beautiful gift items to choose from that are filled with our assorted chocolate truffles. Oh, last but not least, solid chocolate bunnies!

Almond Macaroon Bird’s Nests: The week before Easter, starting Tuesday, March 19^th, we will be making these cuties. Made with an Almond Macaroon base, ring of Ganache, filled with a few Jelly Beans and topped with a furry little birdie! Gluten Free!

Other Easter ideas:

Need dessert for Easter dinner? We have LOTS of options. I remember that many people bought many cakes last year. In addition to our regular list of options we will also be adding larger sizes of the following (please order ahead to reserve anything you may like!):
Merry Berry – Pistachio and almond cake baked with and decorated with mixed berries.
Apricot Frangipan – Sugar dough baked with frangipan (almond cream) and apricots with apricot glaze.
Available in 6” ($26.00, serves 8) and 8” ($39.00, serves 12)

Apple Alsacienne – Granny Smith Apples baked with lightly flavored Kirsch cream and thin layer of crushed Hazelnuts on Puff Pastry base.
Fruite Tartes – Sugar dough base with Marzipan, Bavarian Cream filling, and topped with Mixed Fruit or Strawberries. Available in 8″ ($24.00, serves 8) and 10″ ($36.00, serves 12)
Please call ahead to order.

QUICHE! Perfect for Easter Brunch, we have Spinach, Lorraine and Tomato and Mushroom. We’ll be baking extra, but please let us know if you would like us to reserve one or two for you! $17.50 each.

PASSOVER!
This year, Passover begins Monday, March 25^th and lasts until Tuesday, April 2^nd. While I’m not the most knowledgeable, I do know that gluten-free treats are a must. And here’s a quick list of most of our offerings:
Coconut and Almond Macaroons, Meringue Balls, Macarons de Paris, Chocolate Flourless Cake, Caramel Ganache Chocolate Mousse, and all of our chocolates! For a full list, prices and descriptions, take a look at the following link:

http://www.maisonrobertchocolates.com/chocolates-more/holiday-items/

CLASSES!
Many a mother has let me know that summertime classes are not convenient for them as they have children to take care of, 24/7. Usually, during the year, we are unable to accommodate classes until after Mother’s Day due to our holiday production schedule. This year, we are making an exception since there is a decent gap of time between Easter and Mother’s Day!
Please note the following:
- There will be a maximum of 6 people per class.
- We have to have at least 3 people to have a class. If 2 people or less sign up for a class, the class will be cancelled.
- Lunch is on us and included with any class!
- You get to take home everything you make!
- Please bring: notepad + pen, apron, hand towels, patience and humor.
- Due to the high volume of last minute cancellations we have had in years past, we are requiring a $40.00, non-refundable deposit on signing up for all classes. We would love for you to come by and do this in person, but are also able to do this over the phone. If you would like to pay over the phone, the $40.00 will not be charged until you show up for class. If you have to cancel the week of class, we will charge your card at that time.
The following classes will be offered during the month of April (stay tuned for more classes that will be scheduled for after Mother’s Day):

Beginning Chocolate Truffle Class: Learn the basics of making a ganache and tempering chocolate! We will start off class by making a ganache (truffle center) that we will cut and dip the second half of the day. We will also go over how to temper chocolate. Then you will make paper cornets and learn how to make various cake/pastry decorations as well as a chocolate confection, Mendiants! The second half of class, we will learn how to make a rolled truffle as well as how to dip truffles! Before you know it, you’ll be dipping and talking to customers with ease just like Papa!
Cost $120.00
Time: 9 AM – 1 PM (with lunch, provided by us, directly following the class)
Dates offered: Wednesday, April 10 and Saturday, April 13

Croissants, Baguettes and Brioches Class:
Yeah for buttery carbs! There are a lot of steps in making croissants, baguettes and brioches, so be prepared to take meticulous notes. In this class you will learn why you need to be forceful and loud in order to make a light and delicate croissant. I will demo, Papa with talk you through the steps and then the class will participate in making a group dough. We will also make some baguettes as well as brioche. Please be prepared to jump from one bread to another and then back again as the doughs need time to rest and proof, etc. At the end of class, we can all have coffee and fresh bread! Sweet!
Cost: $120.00
Time: 9 AM – 1 PM (with lunch, provided by us, directly following the class)
Date offered: Wednesday, April 17

Thank you again!
Robert, Patricia and Katia
http://www.maisonrobertchocolates.com/
5256 Peachtree Rd, Suite 110, Atlanta, GA 30341
770/454-6442
Open Tuesday-Friday 8AM-6PM, Saturday 8AM-5PM
Follow us on Twitter: @maisonrobert

Sweet. It’s Fall – the time when the light at the end of the day doesn’t burn into your eyes and is a beautiful, warm glow. The crispness in the air almost makes you forget that parking here at the 5256 building is still “a work in progress.” We do apologize for any inconvenience you may have experienced recently. Just to keep you updated, there are spots designated for visitor parking in addition to the two spots designated for Maison Robert customers in the 5256 P’tree parking area. If you don’t mind the short walk, there is public parking across the street just north of the MARTA station. The city of Chamblee is working on parallel parking on Peachtree Road just in front of our shop. The construction is still in progress, but there are hopes they will be finished within the next week or so. We have written letters to the Chamblee City Manager, Niles Ford (nford@chambleega.com) as well as City Councilman Tom Hogan (Hogan.chamblee@gmail.com) in hopes that Chamblee will limit parking on Peachtree and Miller Streets to 4 hours as well as no overnight parking. We do encourage you also to call ahead with any kind of order you may have so we can have it ready for you should you need to just pop in and out. We are more than happy to help you with this. Again, we do apologize and we thank you profusely for your patience with this matter.

And now for the juicy bits!!!

Chocolate Spiders and Marzipan Pumpkins!
Yup, it’s about that time again. The creepy crawling chocolate spiders are out and in full effect around the store. Okay, maybe not so much creepy, but definitely a lot of fun and sure to make you smile. If you did not see them last year, you really should take a look the next time you are in the store. Made completely out of chocolate, they all have eight legs and different personalities depending on where and how they are looking ($6 each).
And please don’t forget about our annual Halloween Marzipan Pumpkins! A great item to ship to your friends/family members out of town at this time of year! ($5 each)
And of course, there are more assorted Halloween trick and treats around the store. Come by and take a look!

Halloween Costume Contest!
Let’s face it, Halloween is not just for the kiddos…it’s also for the adults who just need a good reason to act a fool for at least one day a year. Please come by Saturday, October 27^th for our 2^nd annual Maison Robert costume contest! All employees will be dressed up in something and we encourage ALL customers to vote for your favorite employee’s costume. One of our hard working employees (which we have more than 4 now!) will get a pretty cool prize and they won’t be able to win without votes! Consider it practice for the upcoming presidential election! You’ll probably recognize my father as Robert right off the bat, because why dress up when you’re Robert?

Bulk Chocolate!
Have you taken our chocolate classes before and can’t seem to find the chocolate we use in stores or on-line? Well, with several days’ notice, we will be selling our chocolate chopped in small pieces at $8/pound. However, during our busy holiday season (November through April) please understand that we may not be able to fill any requests due to our own immediate needs.

Holiday Hours!
Yes, the holidays are just around the corner and we will begin opening on Mondays again starting Monday, November 5^th, 9 AM – 5 PM for gift and chocolate shopping only (no pastries, breads or sandwiches). Just to recap, starting Monday, November 5^th, our store hours will be:
Monday: 9 am – 5 pm; Tuesday – Friday: 8 am – 6 pm; Saturday, 8 am – 5 pm.
If there are any questions, please do not hesitate to give us a call before you head over!

Interesting Blogs:
Local Boy doing some good: http://www.savoryexposure.com/
Happy Holidays a little early – Lose weight while eating Chocolate!! http://bit.ly/RyKTrg
The following is, in fact, a link to Saveur.com. But what’s cool about it is it’s a listing of this year’s Best Food Blog winners. So, if you’d like to check out something new, this might be fun for you! I found http://www.bonappetempt.com/, winner of “Best Food Humor” to be a pretty good time!
http://bit.ly/OumBRB

Coming next month:
New pastry involving: Chestnut Mousse and an Apple cake maybe…still flushing it out, but not down the drain!!!!!! Har, Har, Har….

Thank you again!
Robert, Patricia and Katia
http://www.maisonrobertchocolates.com/
5256 Peachtree Rd, Suite 110, Atlanta, GA 30341
770/454-6442
Open Tuesday-Friday 8am-6pm
Saturday 8am-5pm
(Nov-Dec) Monday 9 am – 5 pm (choc & gifts only)

Next week is already Independence Day…and you, along with us, might be melting away! Again, as in the past few years, Papa and I will be running the Peachtree Road Race together and we hope to see some friendly faces along the way. I’m sure many of you out there will be running as well, so as with last year, “May the Course Be With You”!

HOLIDAY WEEK HOURS:
We are taking advantage of the mid-week placement of the 4^th and will be closed Sunday, June 30^th and re-opening Thursday, July 5^th. Come by and see us by this Saturday, June 30^th!

Classes:
Don’t forget to check our class schedule for upcoming classes! Still have spots for July classes! Check our website for more details: http://www.maisonrobertchocolates.com/classes/

Neat Lunch/Sandwich idea:
Papa just got back from hiking with my brother in the Pyrenées. Needless to say, he had a great and well-deserved time off. One meal stood out pretty prominently with him…a goat cheese salad. Simply, a green salad lightly tossed with vinaigrette. On top he found toasted fresh baguette slices with broiled goat cheese medallions that were drizzled with a bit of honey and fresh dill. Yum, right? An idea from me to you because sharing is caring! Bon Appetite!

Cool twitter feed:
If you are on twitter, check out @PhotosParis18 a twitter feed with pretty much a new picture every day of the 18^th Arrondissement.

VACATION SCHEDULE:
Please note, we will be closing our doors for vacation from Sunday, August 19 through Monday, September 3rd. We will re-open on Tuesday, September 4th.

Thank you again for your continued support!
Robert, Patricia and Katia
http://www.maisonrobertchocolates.com/
5256 Peachtree Rd, Suite 110, Atlanta, GA 30341
770/454-6442
Open Tuesday-Friday 8AM-6PM, Saturday 8AM-5PM

New Pastry!
“Santa’s Favorite!”: Chai Chocolate Cream sits atop Hazelnut Caramel, laid in a Sugardough Shell. Just a tidbit, the Chai tea used is a Black Masala Chai tea provided by our wonderful neighbors, Zen Tea (http://ezentea.com/ezt/main.php ).

Thanksgiving Orders:
As always, we encourage everyone to place orders for whatever you may need for Thanksgiving Breakfast, snacks, Dinner, snacks, Dessert and yes, more snacks. We will be open normal hours Wednesday, November 23^rd (8 AM – 6 PM). Here’s a list of what will be available this coming week:
- Cheesestraws: Puff Pastry twisted up with Swiss Cheese, Paprika and Salt. Available with one day’s notice.
- Stöllen: A German type of fruitcake, but breadier and made with almond paste. Ensured to be moist as it is “well doused” with melted butter.
- Quiche: Tomato and Mushroom, Spinach or Lorraine, all available with a days notice.
- Baguette Chips: Have dip? We have the chip! Our baguettes sliced thinly, drizzled with olive oil, sprinkled with garlic powder and crisped up in the oven.
- Pecan Tarte: Pecans, Honey, Caramelized Sugar on a Sugar Dough base.
- Apple Alsacienne: Granny Smith Apples baked with lightly flavored Kirsch Cream and thin layer of crushed Hazelnuts on a Puff Pastry Base.
- Mixed Fruit Tarte: Sugar Dough base with a thin piece of Marzipan, Bavarian Cream and topped with Fresh Fruit.
- Fresh Breads! Croissants, Brioche, Hard Rolls, Danish, Baguettes, oh my!

Don’t forget about St. Nicolas day!
I did tell this story last year, but don’t you want to hear it again?? Did you ever wonder why in the world we make hand molded shoes and boots filled with chocolate truffles for the holidays? It’s for St. Nicolas day, December 6^th! Legend has it that once upon a time, 3 children wandered away and got lost in a village in the Lorraine area of France. Amidst this area, a wicked butcher lured them into his shop where he …well let’s just say it wasn’t good for the 3 kiddos. But there is a happy ending to the creepy story!! Hooray for St. Nicolas who came to save them! Through his intervention, the boys were restored to life and returned to their families! In honor of St. Nicolas and FUN, the night before St. Nicolas day, children put out their shoes (instead of stockings), and sing a song to him before going to bed. Next day, they hopefully find their shoes filled with sweet treats or birch twigs, whichever the case may be. So, now you know and you’ll be that much more prepared for your next night at Trivia!

Bulk Chocolate!
Just a reminder for those of you who have taken a chocolate class and are planning on making delicious treats for friends and family over the holidays… With several days notice, we will be selling our chocolate chopped in small pieces at $8/pound. However, during our busy holiday season (December through April), please understand that we may not be able to fill any requests due to our own immediate needs.

Holiday Hours!
JUST for the holidays, our store hours will be Monday 9 AM – 5 PM (for gift shopping only, sorry – no baked items). And for the rest of the week, our hours are as normal: Tuesday thru Friday, 8 AM – 6 PM and Saturday, 8 AM – 5 PM. If there are any questions, please do not hesitate to give us a call before you head over!

Bûche de Noël time is coming!!
We apologize again for any orders we could not fulfill last year. This is just another encouragement to order whatever you may need sooner than later so we can do whatever we can to get you what you would like. The following is what we are offering this year for the Bûche de Noël, or Yule Log cake:
Chocolate Buttercream with Chocolate Cake
Mocha Buttercream with Yellow Cake
Available in either 6” ($24.00) or 10” ($40.00) sizes
Please call ahead to place an order!

Thank you again!
Robert, Patricia and Katia
http://www.maisonrobertchocolates.com/
5256 Peachtree Rd, Suite 110, Atlanta, GA 30341
770/454-6442
Open Tuesday-Friday 8AM-6PM, Saturday 8AM-5PM

Independence Day is already this coming Monday! Papa and I will be running the Peachtree Road Race together and we hope to see some friendly faces along the way. I’m sure many of you out there will be running as well, so “May the Course Be With You”!

HOLIDAY WEEKEND HOURS:
Saturday, July 2^nd, we will be closing EARLY at 3 PM.

4^th of July dessert ideas:
Apple Alsacienne: Not exactly grandma’s Apple Pie, but oh so delicately delicious…Puff Pastry base, sprinkling of crushed Hazelnuts and Granny Smith apples baked in a lightly Kirsch flavored custard. If no one buys the one we have in our display case, I might just take it home and eat it for post-Peachtree breakfast. ($24/serves 8, available with one day’s notice)
Mixed Fruit Tarte: kind of like an edible boom, boom (firecracker), this creamy beauty has a sugardough base, thin sheet of Marzipan, lightly Kirsch flavored Bavarian cream and topped with a variety of colorful, fresh fruit. ($24/serves 8, available with one day’s notice)

Classes:
Just a reminder, the July class is “Christmas in July” (Bûche de Noël).
As you may know, during the Christmas season, we make Christmas Yule logs, otherwise known as a Bûche de Noël. In this class, we will make the genoise (cake layer), buttercream, and meringue mushrooms. We will then demo how to put it together, how to decorate and then everyone will get to finish their own small bûche to take home! Time permitting, you will learn how to temper chocolate to make chocolate decorations!
Cost $100
Time: 9 AM – Noon (with lunch, provided by us, directly following the class)
Dates offered: July 16, 20, 23, and 30

New dessert:
We have a new Summertime dessert, called “This is not a Cupcake”: Sugardough base, Mango Bavarian Cream, thin piece of dark chocolate and topped with Passion Fruit Chiboust. Light and refreshing, a perfect dessert for your summer time barbeques! Our new neighbor, Le Caveau Fine Wines has the following incredible wine that pairs well with it: 1995 Barrere Clos Cancaillau Cuvee Gourmadise Jurancon (or you can ask for the white dessert wine with a man’s face on the label).

VACATION SCHEDULE:
Please note, we will be closing our doors for vacation from Sunday, August 14 through Monday, August 29. We will re-open on Tuesday, August 30.

Thank you again!
Robert, Patricia and Katia
http://www.maisonrobertchocolates.com/
5256 Peachtree Rd, Suite 110, Atlanta, GA 30341
770/454-6442
Open Tuesday-Friday 8AM-6PM, Saturday 8AM-5PM

CLASS SCHEDULE UPDATE:
So, hands down, the favorite classes to sign up for this season have been the Croissants/ Baguettes/Brioche and Macarons de Paris classes. All of them are full! To make room for more people, we have decided to change some classes around. The updated schedule will be posted on-line and the details are listed below as well:

CANCELED:
Beginning Chocolate Truffle Classes, Wednesday, 10/5, Saturday 10/8 and Saturday, 10/15.
ADDED:
Macarons de Paris Wednesday, 10/5 and Saturday, 10/8
Croissants/Baguettes/Brioche Saturday, 10/15

Beginning Chocolate Box is now a Beginning Chocolate Birdhouse class! Details are as follows:
Have you been around Maison Robert during Easter? If so, you know two things: we know how to clone Easter Bunnies and we make birdhouses made entirely out of chocolate! In this class, we will make a small chocolate birdhouse as you have seen during Easter. We will show you some decorating ideas, as well as how to make an easy chocolate confection, the Mendiant. So you can fill the birdhouse with chocolate treats as well! This class covers basic tempering techniques and no prior experience is required!
Cost $100
Time: 9AM – 1PM (with lunch, provided by us, directly following the class)
Dates Offered: Wednesday, 10/19 and Saturday, 10/22

NEW DESSERT:
Sugardough base, Mango Bavarian Cream, thin piece of dark chocolate and topped with Passion Fruit Chiboust. Papa says it’s “nyum, nyum” which is French for “yum, yum.” And I have titled it, “This is not a Cupcake.” Just for grins…

FATHER’S DAY:
Okay, so whose father is cooler than mine? Yours, right? Of course! Come by for Chocolate Golf Balls flavored with Rum, Kirsch or Plain Fondant. Or maybe some breads or quiche for Sunday morning breakfast. We have some ideas for your “cooler than mine” father.

VACATION SCHEDULE:
Please note, we will be closing our doors for vacation from Sunday, August 14 through Monday, August 29. We will re-open on Tuesday, August 30.

NEAT-O LINKS:
Planning a trip to Paris this summer? Check these out for your foodie planning purposes:
http://www.guardian.co.uk/travel/2011/may/06/top-10-cafes-paris
http://www.guardian.co.uk/travel/2011/may/06/top-10-french-rench-patisseries-paris
In anticipation for the Macarons de Paris class (or just general interest), check out the following link provided by www.parispatisseries.com. This indeed how the Parisians do it: http://bit.ly/lvB3Rn

Thank you again!
Robert, Patricia and Katia
http://www.maisonrobertchocolates.com/
5256 Peachtree Rd, Suite 110, Atlanta, GA 30341
770/454-6442
Open Tuesday-Friday 8AM-6PM, Saturday 8AM-5PM

So, the Easter bunny just hopped away. And in his/her wake, here comes Mother’s Day (this Sunday, May 10^th). And we love our mothers, right? And your mother loves chocolate and pastries, right? We hope so anyway!
Mother’s Day ideas:
-          As in years past, we have again made this year some chocolate boxes filled with our assortment of truffles. Available in small or large, milk or dark chocolate. All prices are based on weight. On average, small sizes are around $24 and large sizes are around $46.
-          We have loads of delightful gift items filled with chocolate as well as gorgeous teapots and mugs for any last minute present.
-          Fresh breads or Quiche for Sunday Brunch! Call ahead for whatever you may need!

May Classes:
Just in case you’re interested in our May classes, we still have some spots open for the following class:
Beginning Chocolate Truffle Class: Learn the basics of making a ganache and tempering chocolate! We will start off class by making a ganache (truffle center). We will then go over how to temper chocolate. You will make paper cornets and learn how to make various cake/pastry decorations as well as a chocolate confection, Mendiants! Then we will return to the ganache after it has set up and learn how to make a rolled truffle as well as how to dip truffles! Before you know it, you’ll be dipping with ease just like Papa!
Cost $100
Time: 9 AM- 1 PM (with lunch, provided by us, directly following the class)
Dates offered:
May 14, 18, 21, 28
*** If you are interested in our other classes, please check our website for more information: http://www.maisonrobertchocolates.com/classes/

Picnic Lunches (or Chastain concerts):
Aren’t you all loving this weather? Well, except for the occasional torrential downpour of course. Anyway, when it’s been nice, it’s been really nice. And I would venture to guess that a Spring picnic is really nice as well. So, just a reminder, we offer fresh sandwiches, salads and quiche! Take a look at our menu, give us a call ahead and we can have a picnic ready for you in a snap (including our Baguette chips, ice tea and dessert!). The only thing you need to show up with is the blanket! Treat your someone special to a romantic, spur-of-the-moment Springtime treat! http://www.maisonrobertchocolates.com/lunch/

Le Caveau Fine Wines:
Who’s happier to have a neighbor than us??? We get really cold during the winter months, so we’re assuming a new neighbor with WINE will help us more than warming our interior walls. Super nice people, Eric and Carrie are opening up Le Caveau Fine Wines around the 3^rd week of May. Check out their website for coming soon details:
http://lecaveauwine.com/

Thank you again and Happy Spring!
Robert, Patricia and Katia
http://www.maisonrobertchocolates.com/
5256 Peachtree Rd, Suite 110, Atlanta, GA 30341
770/454-6442
Open Tuesday-Friday 8AM-6PM, Saturday 8AM-5PM

The first year I worked in New York at Financier Patisserie, I was asked to help with the Easter chocolate production. Even though my father trained me, being faced with the task of tempering a bowl full of chocolate that’s big enough for you to bathe in, I couldn’t help but to have a slightly increased heart rate. As I brushed the molds fast and furiously, I finally took notice to the shapes. Fish. There were fish. I mean there were bunnies too, but more fish. I had only been there about a month, so I was so not brave enough to ask. The next year I asked. And funny thing was, no one could really give me a straight answer. I kept on asking what the symbolism was and in return I was told, “just make zem!” Oui, Chef.

Turns out, the fish is more of a practical joke. “Poisson d’Avril” literally means “April Fish”. It’s more of an April Fool’s joke. On April 1^st, Children run around trying to stick paper fish to the backs of unsuspecting adults. If they get one on, the child will run in the opposite direction screaming, “Poisson d’Avril”! It’s more of a symbol for April and more fun for the children, which is never a bad thing.

On to the flying bells. The Thursday before Good Friday, all church bells in France are silenced in acknowledgement of Jesus’ death. Upon not hearing the ringing bells, and as every observant French child is, I’m sure they then ask their parents “Où sont passée les sonneries des cloches?” (Where are the bells ringing bells today?). Parents tell the children that the bell’s chimes have flown to Rome to see the Pope. Easter morning, the bells ring out once again in celebration of the Resurrection, declaring that Jesus is alive again. As the bells fly back, they are said to drop chocolate eggs, bells and bunnies into the gardens of the French towns.

The moral of the story is, in any language, for Easter, don’t forget your chocolate!